CN1329851A - Effective treating method of eel bone - Google Patents
Effective treating method of eel bone Download PDFInfo
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- CN1329851A CN1329851A CN00126212A CN00126212A CN1329851A CN 1329851 A CN1329851 A CN 1329851A CN 00126212 A CN00126212 A CN 00126212A CN 00126212 A CN00126212 A CN 00126212A CN 1329851 A CN1329851 A CN 1329851A
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Abstract
This method for effectively treating eel bone comprises successively passing through a fist step for adding water to bone part of eel, boiling the bone part and fractionating the bone part into bone and broth, a second step for adding water and endopeptidase type proteolytic enzyme to bone after boiling and fractionation, decomposing proteins attached to bone and fractionating the bone into proteolyzed liquid and bone, a third step for adding water and lipase to bone fractionated from the proteolyzed liquid, decomposing fat remaining in bone and removing the lipolyzed liquid and a fourth step drying bond from which the lipolyzed liquid is removed and powdering the bone.
Description
The present invention relates to method for effectively utilizing the surplus bone of the eel of using for roast eel to handle.
The eel of whole world consumption reaches 200,000 tons approximately, and wherein 100,000 tons in Japan's consumption, most edible as roast eel.When making roast eel, the whole piece eel is almost decomposed adult fish body, fish head, fish-bone and internal organ fine by the cook, is equivalent to contain in about 7% promptly about 17.5 gram bone parts the fat of many residual proteins and about 26% in about 250 gram fish bodies.But, because these bone parts fishy smell are very big, therefore seldom make fried gourmet food with it, the major part of making about 7 kiloton fish-bones of roast eel generation by inference goes out of use, and also becomes pollution problem.
Propose in the Te Kaiping 8-131127 communique after washing, the dry method of making bone meal are hotted plate, flooded in the bone pressurization of fishes such as eel in sodium hydrate aqueous solution.But, in this method, being used to flood the sodium hydrate aqueous solution that boiled bone becomes new discarded object, except handling the alkaline waste liquor that contains protein and fat splitting thing, also exists and can not effectively utilize appended protein and the also low problem of yield fatty, bone meal on the bone.
On the other hand, handle with exogenous protease again behind bone and the residual bone during the spy opens and proposed in the flat 2000-60478 communique to handle with endogenous protease, from main with the salmon be object bone, the preparation of residual bone be used for the method for the extract of seasoning.The hydrolase hydrolysis of this method by above-mentioned two kinds of protein is attached to the protein on the bones such as salmon, be converted into delicious composition and suppress bitter taste, from treatment fluid, separate and remove oil content, through heating, filter, concentrate etc., obtain being used for the extract of seasoning, for the bone after separating from treatment fluid, then by 600-700 ℃ of high temperature heating, with the organic matter ashing, pulverize, make the high bone meal of calcium purity.Yet although such method is effective to the salmon bone, not talkative its is suitable for the processing of eel bone.
The preparation method of the extract that is used for seasoning who is above-mentioned motion is when being used to handle eel bone, though can obtain having delicious seasoning extract because of proteolysis, the seasoning extract that but can not fully be kept the natural peculiar delicious food of eel, and must use a large amount of enzymes for aminosal, the cost height of handling, more uneconomical, and the bone meal that the bone after handling obtains is also just near calcium powder, and contained various useful components are all lost in the eel bone.
Therefore, effective treating method as eel bone, it is desirable to want to keep the natural peculiar delicious food of eel and extract and obtain the seasoning extract, and also can keep various useful components contained in the eel bone when finally making bone meal, eliminate the fishy smell of eel bone uniqueness simultaneously, in addition, processing cost is low, less expensive.Yet eel is from its special ecology and build, and its skeletal form, meat composition, protein and fat are compared difference to the combination of bone etc. with other fish big, Here it is where the shoe pinches that eel bone effectively utilizes.For example, the lipid content of eel is more than 20%, when doing roast eel as the fat that contains 26% in the bone parts of residue approximately, compare with salmon (8%), Yellowtail fish (18%), stripped tuna (2%), yaito tuna (1%), mackerel (17%), scad (6.9%), flatfish (1.2%), the fat content of bone parts is much more, becomes the strong especially main cause of fishy smell that produces because of the unsaturated fat acid oxidase.And the vertebrae number of eel is also extremely many, is the 100-119 joint, so the separation of hydrolysis, the fat of appended protein is just more difficult on the bone.
Though the present inventor understands above-mentioned situation, but think study a kind of both almost can be in full force and effect utilization make surplus bone behind the roast eel, and invest protein and fat on it, can make the gains after the processing keep the ideal process method of the original local flavor of eel again, and done repeatedly to make great efforts to inquire into, research.It found that, if before enzymatic protein is handled, hot plate in advance, then can separate from bone owing to most fat, and then will cook liquid and separate with bone, its proteolysis efficient is just high when investing protein on the bone with enzyme hydrolysis again, simultaneously, can easily remove the residual fat that produces fishy smell again.So facture can obtain keeping the extract of the original local flavor of eel.Again the bone crossed through Protease Treatment is continued to come on the enzymolysis bone behind the remaining fat with enzyme,, just can obtain not only preserving fully various effective ingredients in the eel bone but also remove the high-quality bone meal of fishy smell as long as the eel bone that final separation is obtained is done simple the pulverizing.This has just finished the present invention.
The effective treating method of the described eel bone of claim 1 of the present invention comprises the steps:
1. eel bone is added water and hot plate, will cook liquid and osteodiastasis;
2. add water and endopeptidase albuminoid enzyme in the bone after hotting plate, separating, hydrolysis is attached to the protein on the bone, with protein hydrolyzate and osteodiastasis;
3. in isolated bone from protein hydrolyzate, add entry and lipase,, remove this fat splitting liquid fat splitting residual in the bone;
4. will remove behind the fat splitting liquid key dry, pulverize.
The reason that Clicks here method, the most oil content that is attached to bone in the step 1 is transferred to and cooking in the liquid that the distinctive smell co-extracted of eel goes out, therefore use endopeptidase albuminoid enzyme aminosal expeditiously in the step 2, so because of these fat of the few lipase energy of residual fat constituent complete hydrolysis, the bone meal of gained becomes the material of no fishy smell in the step 4 in the while step 3.And this bone meal is without high temperature heating (sintering), so the various useful components that exist in the complete in store eel bone.
The invention of claim 2 is in aforesaid right requires 1 processing method, cooks with isolated in the abovementioned steps 1 that liquid is told the upper strata oil reservoir and lower floor extracts liquid layer, and this extract is concentrated, and forms first kind of eel extract.In this case, from step 1 cook the liquid isolated oil content as fish oil, and the first kind of eel extract that concentrates becomes the material with the natural peculiar taste of eel.
The invention of claim 3 is that isolated protein hydrolyzate concentrates and forms second kind of eel extract in aforesaid right requires to adopt in 1 and 2 the processing method with abovementioned steps 2.This second kind of eel extract that concentrates becomes the material that contains the delicious composition that is transformed from proteolysis.
The invention of claim 4 is to require to add in the abovementioned steps 2 of each processing method among the 1-3 endopeptidase albuminoid enzyme with respect to the 0.01-1% weight of bone at aforesaid right, under heating, carry out enzymolysis, thus in the eel bone residual protein can be efficiently, hydrolysis at low cost.
In the invention of claim 5, in aforesaid right requirement 1-4, add lipase in the abovementioned steps 3 of each processing method with respect to the 0.01-0.5% weight of bone, under heating, carry out enzymolysis, so residual fat can be effectively in the eel bone, hydrolysis at low cost removes.
The effective treating method of eel bone of the present invention can effectively utilize the bone parts of discarded in the past eel cooking residue, mainly is the bone parts of removing internal organ from the eel residue of using for roast eel.But, contain the meat and the adipose tissue that more or less are attached to bone in this bone parts, in processing, carry out each processing operation of the described step 1-4 in back successively, in order to improve extraction efficiency, also can be placed in the pulverizer and handle after the pulverizing.
At first, in the step 1, after bone parts adds water and hots plate, this is cooked liquid and osteodiastasis.By such hotting plate, contained most of fat constituent is extracted and cooks in the liquid in the bone, separates from bone, and the contained eel odour component of bone parts also is extracted out simultaneously, transfers to cook in the liquid.Thereby, from then on cook in the isolated bone of liquid residual protein and do not extract clean fat constituent on a small quantity.On the other hand, the isolated liquid that cooks is divided into the transparent oil reservoir in upper strata and lower floor and extracts liquid layer by leaving standstill, if with separatory funnel with this levels fluid separation applications, oil content can be directly as the fish oil utilization, simultaneously, extract concentrates under decompression or normal pressure can become first kind of eel extract.
But this first kind of eel extract has the natural distinctive delicious food of eel, is added in the various food, as the flavouring of giving the eel peculiar flavour, becomes very useful thing.And, in order to improve this eel extract keeping property, also can add salt and make it have antiseptic effect.
In the above-mentioned steps 1 hot plate and thereafter lock out operation is not limited to once, in order from bone, to remove oil content as much as possible, can repeat in the bone that separates, to add fresh water, the operation of hotting plate again, separating for several times.Once hot plate about 10 minutes to good.But, in hotting plate,, also can add to have preventing oxidation effectiveness and dispel rosemary, and tea or its extract of raw meat effect for the fishy smell that suppresses to produce because of the oil content oxidation.Lock out operation can leave standstill the container after hotting plate and make the bone sedimentation, and upper liquid is moved on in other container, also can utilize net and filter to carry out, and bone also is like this with separating of liquid in step 2 hereunder and the step 3.
Step 2 is add the protein that entry and endopeptidase albuminoid enzyme hydrolysis bone adhere to cook the bone that liquid separates from abovementioned steps 1 after, with protein hydrolyzate and osteodiastasis.In this step,, preferably treatment fluid is heated, placed about 5-16 hour, carry out enzymolysis in 45-65 ℃ in order to promote the enzymolysis of protein.But in this enzymolysis, because the accompanying oil content major part of raw material bone parts is drawn out of and removes in the abovementioned steps 1, so enzyme is not subjected to the influence of oil content, can easily arrive the each several part of bone, the efficient height that protein is hydrolyzed, so the use amount of enzyme is few.
The addition of above-mentioned endopeptidase albuminoid enzyme is with respect to bone, is good with the scope of 0.01-1% weight, is more preferred from the scope of 0.1-1% weight, from more economical angle, is good with the scope of 0.01-0.2% weight.And, endopeptidase albuminoid enzyme no matter which kind of all can, more suitable commercially available product can be enumerated as the commodity of commodity パ パ ィ シ W40, the プ ロ テ ァ ゼ ァ system ノ A by name of amano pharmaceutical society etc.
In this step 2, the protein hydrolyzate that goes out from osteodiastasis contains the delicious composition that proteolysis is transformed, and therefore, concentrates under decompression or normal pressure and obtains second kind of eel extract.To have a natural eel local flavor corresponding with aforementioned first kind of eel extract, and this second kind of eel extract has the dense delicious food of eel, has the purposes of giving general processed food local flavor.In addition, for improving retention, in second kind of eel extract, also can add salt etc.
The bone that separates from protein hydrolyzate in the step 2 carries out several washing back and uses for step 3 processing.Yet, although the rare washing lotion in this washing can be discarded, wish to incorporate the dense washing lotion at initial stage into aforementioned protein hydrolyzate, effectively utilize contained delicious composition.
Step 3 is to add entry and in bone behind the residual fat splitting, remove this fat splitting liquid from osteodiastasis as the lipase of fat hydrolase from the bone that protein hydrolyzate separates in abovementioned steps 2.In order to promote fat splitting, the preferable operation of enzymolysis for this reason can similarly be heated treatment fluid in about 25-50 ℃ with the enzymolysis of aforementioned protein, places about 3-10 hour.And because enzymolysis generates glycerine and aliphatic acid, it is more satisfactory therefore to add nertralizer such as sodium acid carbonate in the fat splitting liquid before separation.
In this step 3, because the major part of fat is removed in the abovementioned steps 1, fat residual in the bone is very little, and protein also is removed in the step 2, therefore fat can be removed from bone fully with a small amount of enzyme.And the addition of lipase also can be on a small quantity, is equivalent to about the 0.1-0.5% weight of bone.Incidentally, through the stage of abovementioned steps 2, residual lipid content is about 1-4% weight in the bone, but by this step 3, distinguishes that this lipid content is a 0.1-0.4% weight, is reduced to 1/10 approximately.Like this, the bone that goes out of the fluid separation applications behind the fat splitting washes for several times the back with water for following step 4 use.
In the step 4, with the bone drying and crushing that washes in the step 3.Make bone meal.Because this bone meal heats without the such high temperature of sintering in whole steps 1-step 4, the various micro-useful component that is present in the former eel bone is not suffered a loss, contained with natural form, and, become easily by human intake's the high-quality calcium agent that is suitable for osteoporosis etc. because of fat constituent is removed fully completely without fishy smell.
As mentioned above, use effective treating method of the present invention, with the past by the useless and eel cooking residue bone that becomes pollution problem as raw material, the complete reservation of its composition is used, can make things convenient for, obtain at an easy rate fish oil (eel oil), have dense eel peculiar flavour first kind of eel extract, have the delicious food that proteolysis transforms second kind of eel extract, contain the various micro-useful component of natural form and do not have the good product of the bone meal of fishy smell.But, above-mentioned first and second kinds of eel extracts, can suitably be admixed in various flesh of fish poultry meat fabricated products, aquatic products processing food, dietary supplement, so-called health food, cold drink, medical beverage etc. as Creta Preparata as local flavor flavouring, bone meal.
Embodiment 1
From supply with the cooking residue of making roast eel, gill, use bone parts, clean the blood that adheres to, take out the back and be ground into the mud shape with pulverizer, get 1265 grams as processed raw material, the Rosmarinus officinalis extract 6.3g (0.5% weight) and water 1260 grams that add double as antioxidant and deodorant then at the bone parts of this pulverizing, after carrying out cooking in about 10 minutes, top cooks liquid and moves into separatory funnel, and remaining part adds fresh water 600 grams, boils 10 minutes again, this is cooked liquid moves in the original separatory funnel, in remaining part, add fresh water 600 grams again, boiled 10 minutes, this is cooked liquid move in the original separatory funnel.Then, the liquid that cooks in this separatory funnel is left standstill a few hours, make the extract part that is separated into transparent oil content in upper strata and lower floor, divide the extract that takes off layer, decompression concentrates, and adds salt 10 grams therein, obtains first kind of eel extract, 117 grams (is 9.2% with respect to original bone parts).On the other hand, the oil content on upper strata is 184 grams (is 14.5% weight with respect to original bone parts), and as fish oil, fishy smell is few.
Then, cook in the bone that separation obtains in the liquid above-mentioned, add water 600 gram and endopeptidase albuminoid enzyme (amano pharmaceutical society system, trade name パ パ ィ W40) 1.54g (is 0.13% weight with respect to bone), heat down in 50 ℃ and leave standstill 16 hours, after carrying out enzymolysis, made enzyme deactivation in 10 minutes in heating more than 90 ℃, with upper strata protein hydrolyzate and osteodiastasis, bone with the fresh water washing for several times, discard rare washing lotion, with the dense washing lotion and the above-mentioned protein hydrolyzate merging that separates at initial stage.At this moment bone becomes white.Then, the protein hydrolyzate decompression of gained is concentrated, add salt 20 grams, obtain second kind of eel extract 232.3g (being divided into 18.4%) with respect to the material bone head.
Then, add water 600 gram and lipase (limit, field pharmacy society systems in the bone after above-mentioned washing, 2.5 grams (being divided into 0.2% weight with respect to the material bone head) of trade name リ パ-ゼ) are heated down for 50 ℃ and are left standstill 6 hours, carry out the enzymolysis of residual fat after, made enzyme deactivation in 10 minutes in 90 ℃ of addings, in liquid, add about 30 grams of sodium acid carbonate, after the mixing, with fat splitting liquid and osteodiastasis, discard, with the fresh water washing for several times bone.Remove moisture, with the backbone dry after, pulverize, obtain white bone meal 127 grams (being about 10% weight) with respect to original bone parts.This bone meal does not have fishy smell fully.
Effective treating method according to the described eel bone of invention of claim 1, can one to the bone parts of cooking residue that goes out of use and become pollution problem as raw material, successively through cooking the step 1 of separating bone, isolate the step 2 of liquid with proteolytic enzyme protolysate matter, remove the step 3 of liquid and with the step 4 of the dry pulverizing of backbone with the residual fat of lipase hydrolysis, handle, material composition is used fully, obtains following good product easily with low cost: fish oil, extract with dense eel peculiar flavour, extract with the delicious food that is transformed by proteolysis, contain the micro-useful component of various natural forms and do not have the bone meal of fishy smell.
According to the invention of claim 2, in above-mentioned processing method, can easily obtain as the oil content of fish oil and have the extract of the natural peculiar delicious food of eel from the isolated liquid that cooks of step 1.
According to the invention of claim 3, in above-mentioned processing method, can easily obtain containing the extract of the delicious composition that proteolysis is transformed from the isolated protein hydrolyzate of step 2.
According to the invention of claim 4, in the step 2 of above-mentioned processing method, can be at short notice efficiently, hydrolysis at low cost is attached to the protein of bone parts.
According to the invention of claim 5, in the step 3 of above-mentioned processing method, can decompose and remove the fat that remains on the eel bone at short notice efficiently, at low cost fully.
Claims (5)
1. the effective treating method of eel bone comprises the steps:
(1) eel bone is added water and hot plate, separate cooking liquid and bone;
(2) add water and endopeptidase albuminoid enzyme in the bone after hotting plate, separating, hydrolysis is attached to the protein on the bone, isolated protein hydrolyzate and bone;
(3) add entry and lipase in isolated bone from protein hydrolyzate, residual fat in the hydrolysis bone is removed this fat splitting liquid;
(4) will remove behind the fat splitting liquid key dry, pulverize.
2. the effective treating method of eel bone as claimed in claim 1 wherein is divided into upper strata oil content and lower floor's extract with the isolated liquid that cooks in the abovementioned steps 1, and this extract is concentrated, and this concentrate is as first kind of extract of eel bone.
3. as the effective treating method of claim 1 and 2 described eel bones, wherein isolated protein hydrolyzate in the abovementioned steps 2 is concentrated, this concentrate is as second kind of extract of eel bone.
4. as the effective treating method of each described eel bone among the claim 1-3, wherein in abovementioned steps 2, add endopeptidase albuminoid enzyme, under heating, carry out enzymolysis with respect to the 0.01-1% weight of bone.
5. as the effective treating method of each described eel bone among the above-mentioned claim 1-4, wherein in abovementioned steps 3, add lipase, under heating, carry out enzymolysis with respect to the 0.01-0.5% weight of bone.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000192804A JP2002000234A (en) | 2000-06-27 | 2000-06-27 | Method for effectively treating eel bone |
| JP192804/2000 | 2000-06-27 |
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| Publication Number | Publication Date |
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| CN1329851A true CN1329851A (en) | 2002-01-09 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN00126212A Pending CN1329851A (en) | 2000-06-27 | 2000-08-24 | Effective treating method of eel bone |
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| CN (1) | CN1329851A (en) |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100352376C (en) * | 2004-06-24 | 2007-12-05 | 赵君哲 | Intensive process of bone |
| CN100446683C (en) * | 2005-02-02 | 2008-12-31 | 于连富 | Edible bone powder processing method |
| CN101044908B (en) * | 2007-01-04 | 2010-08-25 | 福州中桥网络科技有限公司 | High nutrition product developed from vertebra bone of freshwater eel |
| CN101869172A (en) * | 2010-06-13 | 2010-10-27 | 福州乾龙生物科技有限公司 | Production method of active eel peptide |
| CN101317668B (en) * | 2008-07-15 | 2011-08-17 | 河南京华食品科技开发有限公司 | Processing method for fresh bone with combination of heavy pressure extraction and biological enzymolysis |
| CN102318845A (en) * | 2011-06-01 | 2012-01-18 | 南昌大学 | The processing method of nanometer fish ridge powder |
| CN102669663A (en) * | 2012-05-10 | 2012-09-19 | 湖州珍露生物制品有限公司 | Method for preparing active calcium powder by using teleostean chine |
| CN105558888A (en) * | 2015-12-14 | 2016-05-11 | 渤海大学 | Comprehensive processing method for efficiently utilizing bloody fishbone wastes |
| CN106923237A (en) * | 2015-12-30 | 2017-07-07 | 深圳市绿微康生物工程有限公司 | Application of the fishbone dust in bakery, functional food, drink |
| CN106923238A (en) * | 2015-12-30 | 2017-07-07 | 深圳市绿微康生物工程有限公司 | Fishbone dust and preparation method thereof |
| CN107319392A (en) * | 2017-07-31 | 2017-11-07 | 湖南文理学院 | A kind of instant Culter fish balls and preparation method thereof |
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2000
- 2000-06-27 JP JP2000192804A patent/JP2002000234A/en not_active Withdrawn
- 2000-08-24 CN CN00126212A patent/CN1329851A/en active Pending
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN100352376C (en) * | 2004-06-24 | 2007-12-05 | 赵君哲 | Intensive process of bone |
| CN100446683C (en) * | 2005-02-02 | 2008-12-31 | 于连富 | Edible bone powder processing method |
| CN101044908B (en) * | 2007-01-04 | 2010-08-25 | 福州中桥网络科技有限公司 | High nutrition product developed from vertebra bone of freshwater eel |
| CN101317668B (en) * | 2008-07-15 | 2011-08-17 | 河南京华食品科技开发有限公司 | Processing method for fresh bone with combination of heavy pressure extraction and biological enzymolysis |
| CN101869172B (en) * | 2010-06-13 | 2014-01-22 | 福州乾龙生物科技有限公司 | Production method of active eel peptide |
| CN101869172A (en) * | 2010-06-13 | 2010-10-27 | 福州乾龙生物科技有限公司 | Production method of active eel peptide |
| CN102318845A (en) * | 2011-06-01 | 2012-01-18 | 南昌大学 | The processing method of nanometer fish ridge powder |
| CN102318845B (en) * | 2011-06-01 | 2014-11-26 | 南昌大学 | Processing method of nano herringbone meal |
| CN102669663A (en) * | 2012-05-10 | 2012-09-19 | 湖州珍露生物制品有限公司 | Method for preparing active calcium powder by using teleostean chine |
| CN102669663B (en) * | 2012-05-10 | 2013-07-10 | 湖州珍露生物制品有限公司 | Method for preparing active calcium powder by using teleostean chine |
| CN105558888A (en) * | 2015-12-14 | 2016-05-11 | 渤海大学 | Comprehensive processing method for efficiently utilizing bloody fishbone wastes |
| CN106923237A (en) * | 2015-12-30 | 2017-07-07 | 深圳市绿微康生物工程有限公司 | Application of the fishbone dust in bakery, functional food, drink |
| CN106923238A (en) * | 2015-12-30 | 2017-07-07 | 深圳市绿微康生物工程有限公司 | Fishbone dust and preparation method thereof |
| CN107319392A (en) * | 2017-07-31 | 2017-11-07 | 湖南文理学院 | A kind of instant Culter fish balls and preparation method thereof |
| CN108514096A (en) * | 2018-04-12 | 2018-09-11 | 渤海大学 | A method of seafood condiment is prepared based on water extraction and secondary enzymolysis |
| CN109619522A (en) * | 2018-12-13 | 2019-04-16 | 福建正味生物科技有限公司 | A kind of eel bone seasoning and preparation method thereof |
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